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Epicurious

Independence Day Cupcakes

Celebrate the Fourth of July in healthy style with this very berrybedecked vanilla cupcake. Berries will be in their prime for this gorgeous, patriotic dessert.

Cooks' Note

Sweetness: Medium

Recipe information

  • Yield

    makes 9

Ingredients

Batter

1/2 cup plus 2 tablespoons coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 large eggs
1/3 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
Whipped Cream Frosting (page 93)
1/2 cup fresh blueberries
1/2 cup hulled and halved fresh strawberries

Preparation

  1. Step 1

    Preheat the oven to 350°F. Line 9 muffin cups with paper liners.

    Step 2

    To make the batter, in a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

    Step 3

    Scoop 1/4 cup of batter into each prepared muffin cup.

    Step 4

    Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

    Step 5

    To decorate, top each cupcake with a big dollop of Whipped Cream Frosting or pipe the frosting onto the cupcakes. Distribute the blueberries and strawberries over the frosted cupcakes and serve immediately.

Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey. ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.
TagsCupcakeCakeDessertBlueberryBerryFruitStrawberrySnackGluten FreeEasyBakingElectric MixerStand MixerCookbooks
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